Chocolate Donuts

Chocolate donuts taste really delicious, and they are light and fluffy… at first I was skeptical when I saw how runny the batter is, but after baking, they turned out marvellous!

This is a nut free recipe. And here’s the link to the original recipe.

For 8 mini donuts 🍩 or 5 regular sized donuts (the ones in the photo are the mini size).

Donuts

• 8 tsp coconut flour
• 8 tsp Swerve Sweetener
• 2 tbsp cocoa powder
• 0,5 tsp baking powder
• 1/8 tsp salt
• 2 large eggs
• 2 tbsp avocado oil
• 1/2 tsp vanilla extract
• 3 tbsp cold caffein free espresso

Glaze:

• 2 tbsp powdered Swerve Sweetener
• 1 tsp cocoa powder
• 3 tsp heavy cream
• 1/4 tsp vanilla extract
• 1 tsp water

Instructions

Donuts:

1. Preheat oven to 163 C 
2. whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. 
3. Stir in the eggs, avocado oil, and vanilla extract, then stir in the cold coffee or water until well combined.
4. Bake 16 min until the donuts are set and firm to the touch.
5. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
   

Glaze:

1. whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
2. Add water
3. Dip the top of each donut into the glaze and let set, about 30 minutes.